Ingredients
- 1/2 cup packed cilantro leaves
- 1/2 cup packed mint leaves, plus a few extra sprigs for garnish
- 1/2 cup packed fresh Italian parsley
- 1/3 cup Pacific Foods® Organic Coconut Original Plant-Based Beverage
- 1/4 cup olive oil
- 1/4 cup tahini paste
- 1/2 lemon, juiced
- 3 teaspoons apple cider vinegar
- 1 can chickpeas (garbanzo beans)
- 1 teaspoon chili powder
- 4 ounces spinach
- 1 cucumber, cut into ribbons
- 1 cup pearl cooked couscous, cooked according to package directions
- 4 thinly sliced radish
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Instructions
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Step 1
Place the cilantro, mint, parsley, coconut milk, oil, tahini, lemon juice and vinegar into a blender. Cover and blend until smooth.
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Step 2
Drain and rinse chickpeas and pat dry. Toss chickpeas with chili powder.
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Step 3
In a large mixing bowl toss spinach with cucumber, chickpeas, cooked couscous, radishes and dressing. Garnish with a handful of additional mint leaves and serve. Leftover dressing can be stored in the fridge for 5 days.
